Home Recipes Baked Dorado with Preserved Lemon & Olives

Baked Dorado with Preserved Lemon & Olives

Serves 4 Bake

Ingredients

  • 2 whole dorado or 4 fillets
  • 1 onion, thinly sliced
  • ½ cup green olives, pitted
  • 1 preserved or pickled lemon, rind slivered
  • 3 Tbsp olive oil
  • 1 tsp sweet paprika and ½ tsp turmeric
  • ½ cup water or fish broth
  • Chopped cilantro, to finish

Method

  1. Heat the oven to 425°F. Scatter the onion in a baking dish, place the seasoned fish on top, and add olives and preserved lemon.
  2. Whisk oil, paprika, turmeric, and water; pour over the fish.
  3. Bake whole fish 20–25 minutes (fillets 12–14), basting once.
  4. Finish with cilantro and serve with couscous.

Chef's tip

Preserved and pickled lemons are the soul of this dish — pick up a jar along with your fish; either works beautifully here.

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